Flourless Peanut Butter Cookie Cake (Low-Carb, Vegan)

The down LOW

Oh I LOVE YOU, cookie cake! Chewy, THICK, gooey, melty, sweet and salty. Utterly delicious.

And secretly healthy!

Shhhh, you don't have to tell anyone that this giant cookie is totally LOW-CARB and guilt-free! That's right. Zero sugar. I still can't believe it!

NOT LIKE THE OTHERS

"Don't be like the rest of them, my dear!" 😉 You won't need any of the conventional ingredients used in cookies, like flour, sugar, butter and eggs.

Just like my other cookie recipes, these are completely flourless (gluten and grain-free.) Made with nuts! Peanuts in this case.

Ok, technically a legume, but we'll call them nuts because I despise the word legume, lol. 

THROW IT IN

One of my favorite things about this recipe is that you make it ALL in a food processor! Throw everything in and it's done blending in a matter of SECONDS.

Super easy. Super quick. No special cooking skills needed. I feel like I have my own personal food robot, haha! I press a button and it's done.

If you haven't gotten a food processor yet, now's the time!! I use mine literally every single day. I have this Cuisinart model and it has held up to my extensive use. 

Bday Pie

This birthday feels "big" to me. Thirty FIVE. This is the age that always seemed so OLD when I was little, hahahaha. But I still feel like I'm 22.. Just like TSwift, 😉

Saying goodbye to my early 30's.. officially closer to the big 4-0. (Woah) I will not get depressed. I will celebrate all the years I've experienced already and the (hopefully) many more to come.

But eating this delicious cookie pie definitely helps lessen the sting. 🙂 

This pie is perfect for celebrations... especially birthdays! Who needs cake when you can have a Pretty Pie? 😉 

Peanut Butter Cookie Pie (Low-Carb, Vegan)

Giant gooey pb cookie studded with melty chocolate chunks -- no flour, butter, eggs or SUGAR. Low-Carb deliciousness!

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 9 slices

Author: Emily

Ingredients

• 1 ½ cups dry roasted peanuts - unsalted
• ⅓ cup natural peanut butter
• 3 Tbs neutral tasting oil - avocado or refined coconut
• 2 Tbs ground flaxseed + ¼ cup water
• 1 teaspoon vanilla extract
• ⅛ teaspoon pink salt
• Rounded ¼ teaspoon pure stevia powder
• ⅓ cup dark chocolate chunks - sugar-free if desired

Instructions

• Preheat oven to 350. Line a 7" springform pan or cake pan with parchment paper. Set aside.
• In a small bowl, whisk together flax and water and set aside to thicken.
• Add peanuts to a food processor and grind into a coarse meal.
• Add remaining ingredients and blend into a loose dough.
  
• Stir in 2-3 Tbs chocolate chunks.
• Press dough firmly into pan and sprinkle remaining chocolate on top.
• Bake for approximately 12 minutes until set in the center.
• Allow to cool 10 minutes before removing springform. Slice and enjoy!

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

What I used:

Nordicware 7” Springform Pan here on Amazon

Food processor here on Amazon

Pure stevia here on Amazon

Mexican Vanilla: here on Amazon

Storage: I keep mine on the counter in a cake dome for a couple of days and then either refrigerate or freeze the leftovers in an airtight container.

Sweetener Swap: You may sub stevia for your preferred granulated sweetener, such as classic monkfruit or coconut sugar. I would start with ¼ cup and adjust from there. Always taste and adjust to your preferred sweetness. Some of the sweetness will dissipate during baking so make it a little extra sweet.

Tried this recipe?Tag @emily.likes.food #prettypies!